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Mint and Chocolate Marbled Mini Loaf Cakes

Course Dessert
Cuisine British
Keyword Baking, Cakes, chocolate
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 8 loaves

Ingredients

Sponges

  • 200 g Gluten Free Plain Flour
  • 200 g Caster Sugar
  • 150 g Unsalted Butter
  • 2 Eggs
  • 1 tsp mint extract
  • 25 g Cocoa Powder
  • 1 tbsp Whole Milk
  • 1 tsp Baking Powder
  • Chocolate Chips

Buttercream

  • 150 g Unsalted Butter
  • 300 g Icing Sugar
  • 2 tbsp Cocoa Powder
  • 1 tsp Mint Extract
  • Smarties Buttons

Instructions

Sponge

  • Pre-heat the oven on gas mark 4/160degrees fan. Line an eight hole mini loaf tin with baking paper or mini loaf cases.
  • Cream the butter and caster sugar together until pale and fully combined. Then add the eggs until combined.
  • Sieve in the flour and baking powder into the wet ingredients then fold in gently until combined.
  • Split the mixture between two bowls, add cocoa powder to one half of the mixture and mint extract to the other half and mix until both are combined.
  • Spoon a spoonful of each mixture into the loaf tin until filled about 3¼ then using a skewer, mix the two mixtures together to get the marble effect.
  • Top with a handful of chocolate chips then place in the oven to bake for 20 minutes until a skewer comes out clean.
  • Leave in the tin for 5 minutes to cool then remove to a cooling rack to finish cooling.

Buttercream

  • Beat the butter until it is fluffy and pale. Then add a quarter of the icing sugar and mix until combined.
  • Add the icing sugar a quarter at the time to the mixture until fully incorporated.
  • Then split the mixture again into two bowls, add cocoa powder to one and mint extract to the other.
  • Take a piping bag and fill one side with the chocolate buttercream and the other with the mint buttercream with a 4b piping nozzle*.
  • Then pipe onto the top of each cake and top with smarties buttons.

Notes

*you can use any nozzle you have if you want to.